Pumpkin Gnocchi with Tomato, Basil & Sweet Chilli Sauce

Pumpkin Gnocchi with Tomato, Basil & Sweet Chilli Sauce

Ingredients
-  500g washed potatoes
-  250g butternut pumpkin (deseeded & quartered)
-  115g Plain Flour

Preheat oven to 200 deg C.  Grease a baking tray or line with non-stick baking paper.  Place potatoes and pumpkin on the tray and bake for 1 hour or until tender.  Set aside for 20 mins to cool

Peel the potatoes and pumpkin then place in a large bowl.  Season with salt & pepper.  Using a masher or fork, mash until smooth.

Add the flour and stir with a wooden spoon until combined.  Turn the dough onto a lightly floured surface and knead until smooth.  Divide the dough into 4 portions and roll each portion into a 2cm diameter log.  Use a lightly floured knife to cut into approx 2cm pieces.  Place on a lined tray and repeat with remaining dough.

Roll each piece into a ball and then roll over the back of a lightly floured fork.  Place back on the tray.

Make up your sauce

1 onion (chopped finely)
1 x can Chopped Tomatoes
Basil
Sweet Chili Sauce

Fry onion in oil until transparent.  Add chopped tomatoes, chopped basil and Sweet Chili Sauce to taste.

Allow to simmer on a very low heat whilst you cook the Gnocchi

Bring a saucepan of water to boil over high heat.  Add 1/4 of the gnocchi and cook for 2-3 minutes or until it rises to the surface.  Using a slotted spoon transfer to serving plates.  Repeat with remaining gnocchi.

Serve with sauce and a salad